Grilled honey-teriyaki chicken

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium
1 whole organic chicken, cut into 10 pieces

For the brine

500ml water
200g light brown granulated sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tbsps salt
8 sprigs fresh thyme

For the glaze

450ml teriyaki sauce
75ml honey
1 large (0.5cm) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 tsp toasted sesame oil, plus 120ml
Freshly ground black pepper
Spring onion threads, for garnish
Toasted sesame seeds, for garnish
For the brine:
1) Combine all the brine ingredients in a large resealable bag and swirl to dissolve the granulated sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.

For the teriyaki glaze:
1) In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 tsp of sesame oil, and simmer until rich and slightly reduced.

For the chicken:
1) Preheat griddle, medium low heat.

2) Remove chicken from brine and pat dry. Add to a large mixing bowl, drizzle with toasted sesame oil and season with freshly ground black pepper. Toss to coat.

3) Cook on the griddle for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with spring onion threads (finely sliced spring onions soaked in ice cold water), and toasted sesame seeds.

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